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| Home -> [Cereals, Corn, Soups & Stews, Vegetables] -> [Albuquerque corn soup Recipe] |
Albuquerque corn soup
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cereals, Corn, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter | | 3 1/2
| cup | Corn cut from the cob | | 1
| | Clove garlic | | 1
| cup | Chicken broth | | 2
| cup | Milk | | 1
| tsp | Dry oregano | | 4
| oz | Green chiles | | 1
| cup | Monterey Jack cheese | | | Salt |
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Procedures:
| 1 | Melt butter in a 5-6 qt pan over medium heat. | | 2 | Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min). | | 3 | Remove from heat. | | 4 | Whirl broth and 2 c of the corn in a blender or food processor until pureed; return to pan. | | 5 | Stir in milk, oregano, and chiles. | | 6 | Bring to a boil stirring over medium heat. | | 7 | Remove from heat. | | 8 | Stir in cheese. | | 9 | Season to taste with salt, and enjoy. | | 10 | Makes 6 servings. |
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